Paula Deen Corn Casserole (Print Version)
# Ingredients:
→ Main Components
01 -
418 g creamed corn
02 -
432 g whole kernel sweet corn, drained
03 -
240 g Jiffy corn muffin mix (unprepared, dry mix)
→ Dairy and Fats
04 -
227 g sour cream
05 -
113 g unsalted butter, melted
06 -
115 g cheddar cheese, shredded
# Instructions:
01 -
Set oven to 175°C and allow it to fully preheat.
02 -
In a large mixing bowl, stir together creamed corn, drained whole kernel corn, corn muffin mix, sour cream, and melted butter until thoroughly combined. Reserve the cheddar cheese.
03 -
Grease a 23 x 33 cm casserole dish or a 25 cm cast iron skillet with butter or nonstick cooking spray. Pour the corn mixture evenly into the prepared dish.
04 -
Place in the oven and bake uncovered for 45 minutes.
05 -
Sprinkle shredded cheddar cheese evenly on top. Return to the oven and bake for an additional 10–15 minutes until the top is golden and cheese is melted.
06 -
Remove from the oven and let stand for 5 minutes before serving to allow the casserole to set.
# Notes:
01 -
Only add the dry Jiffy mix contents, do not prepare the mix beforehand.
02 -
Casserole mixture can be assembled up to two days ahead and refrigerated before baking. Allow to come to room temperature for 30 minutes before baking for even cooking.
03 -
The casserole is cooked through when the center is set and does not jiggle when gently shaken.